Zucchini is a wonderful addition to so many things and when added to Chocolate Cake, it creates a beautifully moist, chocolatey cake. For chocolate, we used our local favourite Karat Chocolate!
Ingredients for Ganache
- 0.5 cup honey
- 7 tbsp coconut. oil
- 1 tsp vanilla
- 0.5 cup cocoa powder
- 4 tbsp Greek yogurt
Ingredients for Cake:
- 1.5 cup olive oil
- 2 cup honey
- 4 tsp vanilla extract
- 4 large eggs
- 1.5 cup Greek yogurt
- 4 cups whole-wheat flour
- 2.5 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1.5 cup cocoa powder
- 6 cups peeled, grated zucchini
- 2 cups chopped dark Karat chocolate (could also use chocolate chips)
Grease a standard sheet pan. Preheat your oven to 350ºF.
In a large bowl, combine honey, oil and vanilla. At first, it'll be difficult to get honey incorporated but it will work. Stir in the eggs and combine. Stir in the Greek Yogurt and combine. Set aside
In a separate bowl, combine all the dry ingredients. Sift the cocoa if its lumpy.
Add dry mixture into wet mixture and stir until just combined. Fold in zucchini and chocolate.
Pour into sheet pan. Bake for 25 minutes. Check its don't by inserting a toothpick into centre of cake.
Let cool completely before covering with ganache.
Over low heat in a medium saucepan, melt the honey and coconut oil
When melted, add the vanilla and cocoa powder. Stir until fully combined.
Place in fridge for 5 mins. Take out and add Greek yogurt, one Tbsp at a time, stirring to combine in-between.
It should be pourable at this point, not too hot and not too cold. Pour over cake.
Serve with a glass of Cloud Horse